101 Reasons to visit Namibia: Where good things come slow- Namsnails

It is pitch black outside and the temperature is about 18 degrees. The mist forms little 
drops on my jacket. The sound of leaves and food being eaten is clearly audible; I am 
almost certain that I can hear soft sliding sounds. I switch on my torch, rub my eyes a 
few times to make sure they are not deceiving me, but no they are not! To my surprise I 
see millions of snails that are busy moving around and eating. It is spectacular to see
these slow creatures active. 

Namibia is so much more than its vast landscapes, but the friendly people and good 
food make for a great time! However, another hidden gem of Namibia reveals itself only 
at night! The Namibians (and South Africans) love their meat and barbecue, but not 
many people know that Namibia has recently made big waves in the international food 
industry when it comes to escargot. 

Photo credits: Janke Murray

Just outside of Swakopmund, lies one of the biggest snail farms in Southern Africa.
Namsnails covers a massive 38 hectares and has climate-controlled facilities to breed 
snails. Despite the harsh environment of the desert, the snail farm carefully operates to 
hatch, grow and process high quality snails for consumption.

Escargot is often associated with French cuisine and is considered a delicacy in many 
parts of the world. According to Roman literature snail farms date back to around 50 BC 
and it is believed the eating of snails began in a Tuscan city near Rome. Today, there is a 
high demand for escargot. 

Photo credits: Janke Murray

Namsnails is the very first snail farm in Namibia and aims to process about 180 tons of 
snails a year. To many, snails are just a pest, but these little creatures need to be 
handled with care. The adult snails lay their eggs, and the eggs are then hatched within 
a hatchery. Unlike birds or other insects, the egg becomes the shell of the little snail. As 
the snail grows, its shell grows with it. Once the hatchlings are strong enough, they are 
moved into to growing tunnels where they eat, sleep and grow. Once they reach maturity
and weigh about 20g to 25g they are harvested. From here on they go into hibernation
until they are processed and ready for export. 

Although the farm is not an activity that one can book, you can look forward to eating 
these fine quality snails in the restaurants. Namibia is about adaptation and innovation,
and the cuisine is mouth-watering. There is so much more to discover in the desert!

Author: Janke Murray